Description
A new take on getting your oats in. If you are not a fan of the texture of regular oats, then this recipe is for you! I love baking oats as it gives oats a more muffin like texture.
Ingredients
- 1/2 cup rolled oats
- 1 medjool date
- 2 tbsp walnuts
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- Pinch of cinnamon
- 1/2 tbsp ground flax seeds
- Pinch of salt
- 1/2 small ripe banana
- 1/3 cup unsweetened almond milk (fortified)
- 2 tbsp blueberries (fresh or frozen)
Instructions
- Preheat oven to 350F.
- In a food processor or blender, add oats, walnuts, and date to the container and pulse a few times until mixture is crumbly.
- Place mixture into an oven safe dish or ramekin and add remaining dry ingredients.
- Stir to combine dry ingredients then add in banana and mash lightly with a fork.
- Add in milk then stir. Mixture should be thick (if for some reason the mixture is still dry, add in 1-2 tbsp of extra milk or water to moisten).
- Fold in blueberries and then place dish into the oven for about 25-35 minutes (25 minutes will allow edges to fully back, but leave some warm batter in the middle; 25 minutes should fully cook the oats to more of a muffin consistency).
- Remove from oven and just let it cool for 5-10 minutes before digging in.
Notes
-
Tip for Adding Veggies: If you are noticing some green bits in my baked oats, I added some grated zucchini to this version because I wanted to (think zucchini bread). To modify, I used 1/3 cup oats, 1/2 small grated zucchini, and did 1/4 cup almond milk instead of 1/3 cup in the instructions.
-
Tip for Saving Time: Combine ingredients the night before in a baking dish and allow to sit in fridge overnight. When ready, just pop in the oven and bake while you get ready for work.
-
Ingredient Swaps: My favorite thing about this recipe is how easy you can swap ingredients out. Want this to be more decadent, swap the blueberries for dark chocolate chips; if you don’t like banana, swap for 2 tbsp of apple sauce; don’t use dates, feel free to use 2 tbsp of raisins; don’t have a food processor, then replace the rolled oats with quick oats, use 1 tbsp of peanut butter in place of walnuts and mash all the ingredients really well with a fork.